Reviewed: Sep. 17, 2006

Wow! The only thing I changed was to use boneless, skinless thighs instead of breasts (that's what I had on hand). Absolutely wonderful. Thanks for the recipe!

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klb

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Sep. 12, 2006

The good part about meal was the taste of chicken. The sauce, however, was bland. Used fresh mushrooms instead. Found cornstarch was not enough so added a bit more. Even added a tsp. of salt found it still bland.

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L. McCurdy

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Reviewed: Aug. 2, 2006

...Super quick AND takes very little effort. The only advice I have is to be sure to pound the chicken rather thin, use a heavy hand when seasoning the flour and use fresh mushrooms...I doubled the recipe and we were scraping the pan to get the last of the gravy. I served over brown rice and had a spinach and tomato salad to go with. Thanks Angela..will make this again!

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jul. 31, 2006

EXCELLENT!! Double the sauce and use fresh mushrooms. I used chix broth rather than bouillon and water.

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DVRGRL38

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Reviewed: Jul. 14, 2006

This is sooooooooo good. I used fresh mushrooms as others did. I love it!!!

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Sue

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Reviewed: Jul. 10, 2006

The chicken is super moist and tender with this recipe. The only problem I had was thickening the sauce. I made it as directed the first time (except for adding fresh mushrooms instead of canned) and it never thickened. I threw it out and tried again with milk instead of water, which worked a little better, but not the "gravy" consistency I was looking for. But it still tasted excellent and we ate it all! Served it over fettucini we had left over in the fridge.

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DEBORAHM4

Home Town: Farmington, New Mexico, USA

Living In: Orem, Utah, USA

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Reviewed: Jul. 3, 2006

WOW! Delicious. I pounded the chicken very thin so it won't take forever to cook. I also seasoned the chicken before i added it to flour, it makes a big difference. I used fresh mushrooms,and chicken broth instead of the bouillon. Another thing don't add the cornstarch straight into the pan. In a seperate bowl mix it well with a little chicken broth or water and then add to pan. This prevents lumps. Thanks for a great recipe!

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luv2bake

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Reviewed: Jun. 22, 2006

Very juicy. It smelled wonderful even before we sauted the mushrooms. Definitely a keeper.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jun. 21, 2006

This is a great dish. I added artichoke hearts to it and next time may add sundried tomatoes.

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Jill

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Reviewed: Jun. 12, 2006

Delicious.... I'm a new mushroom lover, after years of shunning mushrooms, I'm breaking out of my shell. This is the first recipe I've tried and it is wonderful. I used fresh mushrooms instead of canned and I cut the chicken into smaller pieces and added added a little more oil and butter. Other than that I followed everything exactly and it turned out wonderful.

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BBGRAVES

Cooking Level: Expert

Home Town: Laurel, Mississippi, USA

Living In: Herington, Kansas, USA

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Reviewed: Jun. 5, 2006

My bf didnt care for it but who cares...I LOVE IT...The chicken was so moist and the sauce PERFECT!!! I added some milk with the sauce and it was yummylicious. Using fresh mushrooms are a MUST!!! I regret not doubling the sauce...

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wen yunn

Cooking Level: Intermediate

Living In: Dordrecht, Zuid-Holland, Netherlands

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Reviewed: May 24, 2006

My husband and sons (ages 8 and 5)never usually rave about a meal but this was a hit. I used shitake mushrooms and served over brown rice. The sauce never did really thicken up but no one noticed and it tasted delicious.

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Janel

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Reviewed: May 16, 2006

I tried this recipe tonight. It was awesome. The flavor was great and the chicken was so tender. I will make this alot in the future.

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BOBBIE1155

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Reviewed: Apr. 28, 2006

This recipe gave me a great new way to cook chicken breast, while leaving it very moist. I found the flavour a little bland and will probably add a touch of cream next time.

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Nelly

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Reviewed: Apr. 26, 2006

Very nice! I omit bullion and use chicken stock instead of bullion and season the chicken before coating in flour. I also add minced onion and garlic as I add the mushies. YUM!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 3, 2006

This a definate keeper, tender chicken, good gravy, we all liked it. The only change I made was to use chicken broth instead of water. Fast and easy. Thanks Angela for this great recipe.

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MISSKITTY4

Cooking Level: Intermediate

Home Town: Berlin, Pennsylvania, USA

Living In: Elkton, Maryland, USA

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Reviewed: Mar. 24, 2006

Easy to make and very good!!! However, I had to add more cornstarch to thicken the gravy, other than that it was great.

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EIRREHS124

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Dalhart, Texas, USA

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Reviewed: Mar. 22, 2006

Wow... this is one of the best recipies I've found here. I love it and it's just so easy! I make it all the time now. Thanks!

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Lauren B.

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Reviewed: Mar. 9, 2006

A family favorite! Even my son, who won't eat sauces, thought the chicken without sauce was delicious! We replaced half of the water with skim milk. Sooo quick, easy and perfectly scrumptious!

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LINDA SEARCH

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Reviewed: Mar. 4, 2006

Absolutely delicious! My entire family loves it. Very simple to make.

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JHALEPLACEO

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Chicken and Mushroom Saute

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